A fantastic spicy pumpkin soup for those cold winter nights (and extra pumpkins from the pumpkin patch!)
- 2 Tablespoon butter or 2 tbs extra virgin olive oil
- 1 large leek, chopped
- 2 garlic cloves, crushed
- Half Jap pumpkin
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 carton of chicken broth or vegetable stock
- 1 large potato
- Pepper and chilli flakes to taste
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute leek for 3-4 minutes.
- Add diced potato, salt, chicken broth and diced pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
- Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Note: Use Coles brand Chilli Pho stock which is orange coloured and based on a basic chicken broth. It has a fantastic spice level and allows you to omit the additional peppers/chillis in the recipe.
You can also replicate this recipe in an Instantpot or Multicooker. Use the ‘Soup’ pressure option (on my machine it’s 20 minutes)